Sourdough on grapes

RybkA gold, where did you find such volumes there? Usually a liter capacity is enough for people. Mine lives in a half-liter jar.

[Gasha, himichka]

father-in-law grapes - not pickled, not spoiled, not washed, with a beautiful bluish bloom. berry to berry. spring water (local holy spring :)), there was no mold, which means that pathogenic cultures did not develop.
I freaked out and today I flopped a glass of this, God forgive me, leaven into the dough. the dough became soft and fluffy, but did not rise a millimeter. I had to shove live yeast. tse shoto - the whole apartment is in yeast drips
pour the leftovers and start over
Gasha, himichka! thanks for the support!
girls, and from the fermented blueberry kampot to build a nizha?

Try to take a spoonful of sourdough, 100g each of water and flour and observe it, marking the initial level. Let's hope that the client is rather alive ...

can I intervene? I didn't grow grapes, but the principle is the same everywhere.

If the leaven does not show signs of special activity, then you should not completely cut it in quantity. I would not dare to take only a teaspoon for feeding. Minimum - 100 g of sourdough and feed with 50 g of flour and 50 g of water (if 100% hydration). So go on and double.

And by such a specific decrease in the amount of leaven, all beneficial bacteria in it can be ruined.

RybkA gold, where did you find such volumes there? Usually a liter capacity is enough for people. Mine lives in a half-liter jar.

How from where? The first post says the following:

You will need:

* 4 liter jar, glass or plastic with lid
* gauze
* wooden spoon
* 500 gr red or black grapes (organik)
* 1 liter (4 cups) water 25 ° C / 77 ° F
* 550 gr (3 3/4 cups) flour

Did I misunderstand something?

How from where? The first post says the following:

Did I misunderstand something?

Do not be alarmed, this is their gigantomania and an excess of flour. From half the amount, too, everything turns out.

[himichka]

Question to himichka
all about the same

"340g of a steep sourdough is cool, that is, too much, in my opinion. Therefore, your bread has a sour taste. There are too many MC bacteria and while the dough is standing in the bread maker, the amount of acid builds up"


well, the author of the recipe takes such a quantity of sourdough (340g), but her sourdough is different and perhaps this is the case
and how to adapt this to our grape leaven?
and in general, what recipes would you recommend? in the sense, tell me where to go, otherwise I have a leaven recently and I have not yet adapted
and I just can't enter the baking mode ... either the leaven grows slowly, then quickly (the temperature changes and the moisture content of the leaven too)

Girls, guard, she flooded me !!! What to do with her now? : o How much is in the bread dough and how to feed?

Today I have no time to put bread ... can I put it in the refrigerator? And how much should be removed by number? In this topic I got completely confused, what and how, forgive me, when I'm in a panic, my head doesn't cook at all ...

[Gasha,]

I made dumplings and missed a cry for help.

Gasha, do not put the leaven in the refrigerator if the temperature in it is below 10-12 degrees. To the balcony if it's cool there.
See bread recipes in a topic full of different ones. If you have a liquid starter culture, 250g of it is enough in bread, leave 25 grams, feed in equal proportions by the weight of flour and water (50 grams) and leave until it increases in volume by 3-4 times, that is, until that time, how the leaven reaches its peak growth. This time depends on the temperature of the medium and the ratio of sourdough to fresh dough.The rest of the sourdough will have to be attached somewhere, whether in good hands, or in pancakes, dumplings, gravy sauces, if it's a pity to throw it away.

[Gasha,]

I forgot to add. Gasha, people start the dough and put it in the refrigerator overnight, bake it in the morning. I did it myself in winter, put it out in the cold. So if you still have strength today, knead the dough ...
And on what day did your leaven "flood"?

[himichka]

himichka... Thank you. I will take note of what they added about the dough ... And about the leaven, you will not believe, but the fourth week has gone since I put it ... Yesterday I already decided. that she would have to throw her away - she eats a lot, but there is little use ... I gave her the last meal to eat ... - a lot of flour, little water, and in the morning she suddenly began to grow and in the evening she poured out of the can.

Then another question is possible? What was the recipe for the sourdough?

From Ludmila's magazine. Nancy Silverton's Grape Starter.

From Ludmila's magazine. Nancy Silverton's Grape Starter.

All clear.
I also raised her, but in the end I "cheated". She stood for six days, once or twice a day I stirred it. Then in one day I made her three rejuvenations every 4 hours by volume: 1 glass of leaven + 1 tbsp of water + 1 tbsp. flour. Then she took and translated it into 100%, that is, 1: 1: 1 by weight. And she went to work "with a bang."
Nancy Silverton sourdough is liquid, because it was intended for very large volumes of baked goods. It is ejected quickly, does not run away anywhere - it is convenient.
When I left for work for a day, I transferred it to a very dense state, so it increased 6 times.

And on the fourth day I "went" to growth, quickly settled, and that's it. When I was rejuvenating, everything worked out as it should, I have already written here before.
Our "pearls" are lost in tams, sorry ...

And the leaven is wonderful.

I am making a sourdough according to the recipe from the first post, tell me whether it is necessary to mix, at least once a day, or not, if the recipe does not say about it?
Do I need to keep the jar tightly closed for all 10 days?
Thank you

I am making a sourdough according to the recipe from the first post, tell me whether it is necessary to mix, at least once a day, or not, if the recipe does not say about it?
Do I need to keep the jar tightly closed for all 10 days?
Thank you

I do exactly the same
She did not mix anything. kept the lid closed. Maybe she opened it a couple of times. to sniff (very curious)
Today is the 10th day. I feed every 5-6 hours. Smells nice bye

How do you feed without stirring?

I only mixed it when I updated it on the 4th day. And today she began to interfere, because she began to feed

And I kept her "under gauze", that is, she breathed as much as she wanted. And she stirred every day. And on the fifth day she began to feed. It has become very liquid due to grape juice.

In general, it was my 7th day today. It seemed to me that some white specks appeared on the surface. I got scared and decided to shorten the waiting time. I threw away the bag of grapes and left it on like a 1/2 cup recetp. I fed it with a mistake, not 1/4 cup, but 1/2 cup flour / water, and I will wait for what until I know. Tomorrow morning I will feed again, probably again 1/2 glass of flour / water ...

Nothing much happened in the morning. The liquid has moved away by about 1/4 of its volume. Small bubbles floated on the surface.
I fed her thicker: 200 ml glass of flour + water about 100 ml. Again I wait until evening ...

And my starter culture has its second day of active feeding today. There are already shifts. 4-5 hours after feeding, the leaven reaches for a spoon and floats on the surface with a foam in water.
These are signs of recovery. The patient is more alive than dead.

Girls, tell me, please. I am making the first leaven of my life. Yesterday was the fourth day, I fed the sourdough recipe. And the recipe says that the leaven will not be very active for 5-9 days, and mine has stratified and such bubbles. Rose in a bottle. The color of the liquid and its normal, without signs of filth. What to do? Maybe put it in the refrigerator? Or leave it that way?

Never put starter culture in the refrigerator: bubbles and stratification are normal
Patience is key in growing sourdough.
Mine has already increased one and a half times overnight.
Today I added it to the bread. I continue to actively feed

Thank you, Lilya. Then I'll leave it that way.

And here are the first buns with grape sourdough.
The poet's soul could not stand the final proofing, so the buns cracked. But I like them even more so

I am very happy with my grape starter. Raises the dough as well as a Frenchwoman. And only she is 2 weeks old
Today she held my first independence exam.
Passed on "5"
Here is such a Parisian Frenchman drew (French, because in a beret)

Girls, how long does it take for the leaven to double? I have 5 hours for this.
In this regard, the question arose - to put it in the dough after 5 hours or 8-10?
Why such a question arose ... I reread the comments that Luda gave (while LJ was open) and saw there that she needed to stand at least 8 hours.

[Lyulёk]

Here is such a Parisian Frenchman drew (French, because in a beret)

Abaldet !!!
Lyulёk, I beg you, teach such bread to bake, pzhlsta!

I, by the way, didn’t work out the grape leaven. So I’ll get away from the loss morally and I will continue to experiment!

[RybkA]

RybkA come here, you will be taught https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3241.0

Dear bakers, please help me to bring to mind the grape leaven!
I grew starter culture according to a recipe from Lyudmila's magazine. I got to the stage of rejuvenation and then something went wrong I have been rejuvenating it for three days already, then as ordered once every 4 hours, then I spit and take breaks all 8-9 and at any breaks I have this: the leaven begins to foam after rejuvenation , but does not grow Smells nice, sour, but not the milky smell about which Lyudmila wrote. He reaches for a spoon, floats in the water. I can smell, she is alive, but what we are not growing, I cannot understand. Yes, I feed her a glass of leaven, a glass of flour and a glass of water. True, I have already switched to cups of 150 grams, otherwise for three days, 200-250 grams of flour every 4 hours, my hand does not rise
Ah, here are two more points. Firstly, I smelled like milk in the first two days after the start of the process - is that how it should be? I thought that the milky smell already indicated that the correct balance of microorganisms was born. Maybe she should have started to rejuvenate her after 2 days?
And I have it, and with grapes in the jar, it has never increased in volume. Maybe I should have waited longer - I began to make her look younger on the 7th day, I think. Is the stage of sourdough growth necessary before the start of active rejuvenation, that is, even with grapes?

Well, now what should I do, can you tell me? What feeding algorithm to try? It’s a pity to start all over again. How would I stir this leaven for growth? There is potential in it, it seems to me
Thank you in advance!

I don't have a grape one, but I think the principle of feeding and rejuvenating all starter cultures is the same. I advise you not to soften the leaven often, it weakens from this, it may die, just feed it until it doubles and that's it. Increased, take 30 grams + 30 water + 30 flour stir and so on. Ideally, it smells like kefir, a very pleasant smell. Soften the starter every 7-10 days if it does not turn sour, but sour, then soften it immediately. Good luck!

Well, now what should I do, can you tell me? What feeding algorithm to try? It’s a pity to start all over again. How would I stir this leaven for growth? There is potential in it I think
Thank you in advance!

I think that there is more than enough potential in it, only an incentive is needed.

Try it like this:
1. Do not feed her for 2 days, that is, let it sour a little.
2. Take 50g of this starter and feed in a 1: 2 ratio. Make the dough thicker, almost like bread.
3. Track her throughout the day.

If there is not even a little bit of growth, then you can try another "stressful" option:
1. Put the starter culture in the refrigerator for 24 hours
2. Remove from the refrigerator. Keep at room temperature for 1 hour
3. Feed with 1: 1.5 whole grain flour (1st or 2nd grade flour). Leave at room temperature.
4. Observe the leaven.
The leaven can grow only 1.5 times, but this indicates that the client is alive.

She just needs to gain strength. Each time she will be stronger and stronger.

[Margit]

Margit, Thank you! I often rejuvenated it because the recipe contains such an algorithm - at first it stands with grapes for 5-10 days without or almost no additional dressing, and then it is rejuvenated 4 times every 3-4 hours. When she did not start growing after such frequent rejuvenation, I just slowed down, began to feed her 2-3 times a day. And once every 7 days it will turn sour in a day, as far as I understand it
Maybe it's just too acidic, so it doesn't grow?

Lyulёk, thank you too. I'll try your first method. And with the refrigerator it is scary - in the refrigerator, it seems, lactic acid bacteria do not live. I usually feed and keep starter cultures in the room.

[Lyulёk]

Lyulёk, thank you too. I'll try your first method. And with the refrigerator it is scary - in the refrigerator, it seems, lactic acid bacteria do not live.

For 1 day nothing will happen to lactic acid bacteria, do not worry.

Now, if you constantly keep the leaven in the refrigerator, then the lactic acid bacteria will run out.

Once every 2 weeks I do such a stressor for my leaven. After the fridge, she rises like crazy

For 1 day nothing will happen to lactic acid bacteria, do not worry.

Now, if you constantly keep the leaven in the refrigerator, then the lactic acid bacteria will run out.

ABOUT! Live and learn Thank you! I will try and report

[Margit]

Margit, Thank you! I often rejuvenated it because the recipe contains such an algorithm - at first it stands with grapes for 5-10 days without or almost no additional dressing, and then it is rejuvenated 4 times every 3-4 hours. When she did not start growing after such frequent rejuvenation, I just slowed down, began to feed her 2-3 times a day. And once every 7 days it will turn sour in a day, as far as I understand it
Maybe it's just too acidic, so it doesn't grow?

I probably misunderstood you. By rejuvenation, I mean when the leaven remains only on the walls, five grams if 5 + 100 + 100 is scraped.
And to feed, and even in this heat, you need to often, every three hours, if in the room. I advise you to buy a thermometer, or even two or three thermometers. Place them in the refrigerator on separate shelves, find out what the temperature is in the refrigerator, and put the starter culture on the least cold shelf. You can adjust t - py yourself. My sourdough lives in the refrigerator at a regulated t - pe 12 *, on the highest shelf. We had a very hard time recently, one of the refrigerators broke down, we had to keep the leaven in the room for almost a month, knead it cool and add it. But we survived and now we are back in business! I can't imagine now how I used to bake bread without sourdough.

How can I stir this leaven for growth?

Make it thicker. Two tablespoons of this starter + 100 gr. water and 100 gr. flour - doubled. If 100 gr. water and 150-160 gr. flour - more than four times, but longer.

Good morning everyone!
And I will complain that my sourdough does not grow .... On the 10th day I fed it 3 times, on the 11th morning, nothing happens to it, the grape juice has separated again and floats on top. If you mix, there are bubbles ...
How can I make it in the last post? 2 spoons for 100 flour and 100 water?
How to understand that she is alive and I am not shoving flour there for nothing?

Help with advice, otherwise I was completely desperate ...

Good morning everyone!
And I will complain that my sourdough does not grow .... On the 10th day I fed it 3 times, on the 11th morning, nothing happens to it, the grape juice has separated again and floats on top.If you mix, there are bubbles ...
How can I make it in the last post? 2 spoons for 100 flour and 100 water?
How to understand that she is alive and I am not shoving flour there for nothing?

Help with advice, otherwise I was completely desperate ...

She may not grow now, this is normal.

My kormesh began to raise the dough only on the 3rd day. And you have only the 2nd day.
Feed as indicated in the recipe and you will see the result tomorrow.

And to be sure that your sourdough is alive, take 1 tbsp. spoon it and throw it in some water. If she floats on the surface, then the client is alive, but if she drowns, then it is not destiny.

: cray: apparently she died ..
Here is the last time I fed, if nothing changes, I pour it out.

Maybe do raisins? The description seems to be easier ...

: cray: apparently she died ..

Not dead! You write yourself - there are bubbles. Write exactly what day she is, we will revive her.
Take starter cultures 100 gr. into a jar, pour in 100 gr. water, close the lid and shake very vigorously, there should be foam. Open, add 100 gr. flour and stir, preferably with a fork. Leave it open at room temperature or cover with gauze. In 4 hours she should show you "I am alive", and in a couple of hours "this is how I am alive."

Oh, you bring me back to life!
I will probably also take a picture of her. Here, specialists will immediately understand the patient's condition
Today is 13 or 14 days))

and now closer


well, is she alive?

I had the same, though on the 5th day or the sixth. Very pretty, rosy
Maybe it's time for her humanly to feed the starter culture?

well, is she alive?

Alive! Only a little tortured .... She lacks Chegoito.
It's time to feed humanly.
Do you feed wheat flour? Shake it well with water to oxygenate it. Her foam is like a decent liquid sourdough. It's time to thicken the beauty.
And liquid and should not rise above the roof, you worry in vain.

Girls, and how to feed in sourdough? I’ve fed it every 4 hours for 3 days, well, give or take.
Flour in / s, water at room temperature, maybe it should be warmer?

In general, if it's not difficult, write me, like a dumb baker, the exact algorithm of what to do with it)) Step by step It seems to me that I read, digest, and still do something wrong.

Girls, and how to feed in sourdough? I’ve fed it every 4 hours for 3 days, well, give or take.
Flour in / s, water at room temperature, maybe it should be warmer?

Do not feed so often, she does not have time to eat everything

Do as Viki said

Take starter cultures 100 gr. into a jar, pour in 100 gr. water, close the lid and shake very vigorously, there should be foam. Open, add 100 gr. flour and stir, preferably with a fork. Leave it open at room temperature or cover with gauze. In 4 hours she should show you "I am alive", and in a couple of hours "this is how I am alive."

And do not feed yet at least 12 hours. Watch her! If at least there is a small growth, then feed further 2 times a day in the same proportion.

Thank you very much!
I will unsubscribe what happens there ...